Originally Posted by pop_rocks
post those recipes up,brother!
i would really like to hear your grandfathers recipe for the spiedini
when i looked it up, there were a few different ways to make it
is this something where you would grind the meats yourself?
the plants are looking great too and i cant wait to hear how they smoke!
nice buds, jedi!
they have great color and look super frosty, top marks for bag appeal
i can only imagine how it must smell!
/ive only grown out gsc once and it had a really nice minty smell, never grown out gogi; which way would you say your best plants lean?
i love hearing the backstories about all the strains of weed and enjoyed your post
Good morning pop_rocks.
The spiedini I make are kind of unique. I've seen a lot recipes out there but none like this.
You will need a couple pound piece of tenderloin, 3-4 lemons, olive oil, string cheese or other cheese, soperssata or salami slices really thin, and some bay leaves.
Cut the tenderloin into 1/2" slices.
Now pound the slices with a meat hammer to about 1/4" thick.
Once you have the pieces pounded out you want to marinade the in 1/2 and 1/2 fresh squeezed lemon juice and olive oil for 2-4 hours. You can add a little onion or garlic powder to the marinade if you like.
Once you have marinaded them you want to lay out the pieces of tenderloin. Put the slice of soperssata or salami and cheese and bay leaf on them and roll them up and put a tooth pick in to hold it.
Now they are ready for the grill, which is how I almost always cook them. You can roll them in bread crumbs and pan fry them as well if you like. Take the bay leaf out before eating of course.
For the creme fraiche this is a cheater method where you don't need to order cultures or anything fancy. Adding additional cultures contributes to a more complex flavor but this is really good. Some of the natural culture in you part of the country get into the mix here but I'm not sure if there are enough to make much difference.
You will need a mason jar(s) with enough space to hold your cream. A pint of heavy cream (needs to be pasteurized but not ultra pasteurized). Small whisk for mixing. A couple tablespoons of buttermilk that is "cultured pasteurized" not "pasteurized cultured". Pasteurization kills the culture so you need butermilk that isn't pasteurized after it is cultured.
Get a pot of water boiling and sterilize the mason jar and whisk. Pour the cream and a couple tablespoons of the buttermilk into the sterile jar and mix lightly to incorporate and cover loosely. Let stand at room temp for 12-24 hours until thick. Refrigerate. After a couple days in the fridge the flavor develops more. Keeps for 10 days to 2 weeks in fridge.